Fish & SeafoodGary and Jane LangtonMain CourseRecipesTaste

Fish and Fungi Recipe: Fillet of Sole with Wild Mushrooms

The key ingredient for this dish other than fresh sole is the mushrooms, either chanterelles or ceps. You could use oyster mushrooms, however, the flavour will not be quite as rich.

Fillet Sole Wild Mushrooms @Masdaugustine
Fillet de Sole with Wild Mushrooms
Print Recipe
A light and easy way to serve any white fish with the wonderful earthy offerings of the seasons wild mushroom bounty. Heightened only by the flavour and colour of saffron and tender courgettes.
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Fillet Sole Wild Mushrooms @Masdaugustine
Fillet de Sole with Wild Mushrooms
Print Recipe
A light and easy way to serve any white fish with the wonderful earthy offerings of the seasons wild mushroom bounty. Heightened only by the flavour and colour of saffron and tender courgettes.
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 200 c/Gas 6/400 F.
  2. Grease an ovenproof dish with a little of the butter ensuring that the dish is the right size for the rolls to fit tightly together.
  3. Cut the courgettes lengthways into long slices 3mm thick and place into a pan with a little olive oil, salt and pepper, cover with cling film and leave to marinate.
  4. On a board with the skinned side uppermost cut the fillets in half lengthways, season and roll up, using a cocktail stick to secure the roll.
  5. Pack tightly into the dish and pour over the fish stock, cover and seal with tin foil and bake for 15 to 20 minutes depending on the thickness of the fillets.
  6. While the fish is cooking wipe clean the mushrooms with a damp cloth.
  7. Heat the butter in a frying pan until it’s foaming, and sauté the mushrooms for 4 minutes or until just tender (do not over cook).
  8. If the mushrooms are quite large then halve or quarter them before cooking.
  9. Season with salt and pepper and keep warm.
  10. Carefully remove the rolls from the dish with a slotted spoon, wrap them in tin foil and keep warm.
  11. Strain the cooking liquid into a small pan, add the saffron and boil on a high heat until reduced by half.
  12. Remove from the heat and stir in the cream, simmer for 1 minute.
  13. Place the lightly beaten egg yolk in a bowl and add a little of the hot cream sauce and stir well, add the remaining cream sauce.
  14. Transfer to a saucepan and heat gently, stirring all the time until the sauce has thickened slightly, it should coat the back of the spoon, do not over cook.
  15. Cook the courgettes and their juices on a high heat for 2 minutes or until just tender, strain well and arrange them in the centre of 4 warmed plates.
  16. Remove the cocktail sticks and arrange the rolled fillets on top of the bed of courgettes.
  17. Place the mushrooms around the plate and carefully drizzle the sauce over the mushrooms and fish.
  18. Liberally sprinkle the plate with chopped parsley and serve immediately.
  19. This dish works well with boiled baby new potatoes or pan roasted rosemary potatoes.
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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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